Description
This Carne Asada features tender steak marinated in a zesty blend of lime, orange, soy sauce, and spices, perfect for grilling. Serve it with tortillas and fresh toppings for a delicious meal thats sure to impress.
Ingredients
Scale
- 2 pounds flank steak or skirt steak
- 1/2 cup fresh lime juice (about 4–5 limes)
- 1/4 cup orange juice (freshly squeezed is best)
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- In a medium-sized mixing bowl, combine the fresh lime juice and orange juice.
- Add the soy sauce, followed by the olive oil.
- Mix in the minced garlic, ground cumin, chili powder, smoked paprika, black pepper, salt, and cayenne pepper (if using). Stir until well combined.
- Place the flank or skirt steak in a large resealable plastic bag or shallow dish.
- Pour the marinade over the steak, ensuring it is fully submerged. Seal the bag and massage the marinade into the meat.
- Refrigerate for at least 2 hours, preferably overnight.
- Preheat your grill to high heat or heat a grill pan over medium-high heat.
- Remove the steak from the marinade, letting excess marinade drip off. Discard the leftover marinade.
- Grill the steak for about 4-5 minutes on one side without moving it, then flip and cook for another 4-5 minutes for medium-rare. Adjust cooking time for desired doneness.
- Remove from the grill and let rest for 10 minutes.
- Slice the steak against the grain using a sharp knife.
- Arrange on a serving platter and garnish with chopped cilantro.
- Serve with tortillas, guacamole, salsa, or grilled vegetables.
Notes
- For a spicier kick, feel free to add more cayenne pepper or serve with hot sauce.
- This marinade works well with other cuts of beef, such as ribeye or sirloin.
- Leftover carne asada can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes